• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 300g lean pork, sliced thinly
  • 300g streaky pork, sliced thinly
  • 1/2 a small bottle of cincaluk (fermented shrimp sauce)
  • 5 shallots, sliced thinly
  • 3 cloves garlic, sliced thinly
  • 2 to 3 tbsp oil
  • 3 stalks serai (lemongrass), lightly bruised
  • 1 1/2 cups water or stock
  • 10 bird chillies (cilipadi), sliced
  • 2 red chillies, seeded and sliced thickly slantwise
  • 50g asam jawa (mix with 150ml water, squeeze for juice and strain)
  • Seasoning:
  • 1 tbsp sugar
  • Dash of pepper


  1. Pour cincaluk into a sieve and rinse with cold tap water. Heat oil in a wok. Fry both shallots and garlic slices until golden brown and crispy. Drain and set aside.
  2. Retain the oil, then saute serai till fragrant. Add in pork slices and stir-fry well. Add water or stock and bring to a boil, then simmer meat for 10 to 15 minutes until gravy turns rather dry.
  3. Add cincaluk, asam jawa juice, chillies and cilipadi. Simmer for eight to nine minutes. Add seasoning to mix. Dish out and garnish with shallot and garlic crisps.

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